recipe: couscous stuffed mushrooms

Couscous is the star of this recipe. It's quick, easy, and is ridiculously versatile. It also has a really fun name that reminds me of Cusco from Emperor's New Groove. This recipe is a great option for vegetarians- just use vegetable stock instead of chicken stock. Lets be honest, who doesn't loved a good stuffed mushroom?

Couscous Stuffed Mushrooms

12 baby portobello mushrooms

2 cloves garlic

1 cup chicken stock

¾ cup Whole Wheat Couscous

2 tsp. sun dried tomato oil

¾ tsp. salt

Pepper

½ cup sun dried tomatoes, diced

3 stalks green onions

¾ cup shredded mozzarella

Chop the garlic and cook in the sun dried tomato oil for 1-2 minutes in a medium-size pot. Pour the chicken stock, salt,and pepper into the pot with the garlic and bring to a boil. Once it reaches a boil, turn off and remove the pan from the heat and pour the couscous into the pot. Stir and place the lid back onto the pot and set aside for 10 minutes or until all of the liquid is absorbed. While the couscous is cooking, preheat the oven to 400. Wash and remove the stems from the mushrooms. Uncover the lid and add the sun dried tomatoes. Fluff the couscous with a fork. Spoon about 1 TBSP. of the couscous into each of the mushroom cavities and place them on a large cookie sheet that is lined with foil. Drizzle a bit of olive oil over the fillings of each mushroom. Bake for 13 minutes, or until slightly tender. Add the mozzarella cheese on the tops of each mushroom and bake for another 2-3 minutes or until the cheese has melted. The mushrooms should be completely tender. Sprinkle the chopped green onions on top of each mushroom. Serve immediately and enjoy!